Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, chilled coconut and corn soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Chilled coconut and corn soup is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Chilled coconut and corn soup is something which I have loved my entire life. They’re nice and they look wonderful.

This coconut corn soup is delicious served hot or cold. Kids love the soup warm and it's also a refreshing treat for adults on a hot summer day. The beguiling combination of sweet corn and coconut milk makes a soup that tastes farm-fresh, familiar, and surprising, all at once. Bring chile, corn kernels, coconut milk, and water to a boil in a medium saucepan.

To get started with this recipe, we have to first prepare a few ingredients. You can cook chilled coconut and corn soup using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chilled coconut and corn soup:

1. Prepare 1 shallot, chopped
2. Make ready 2 cloves garlic, chopped
3. Make ready 1 medium white waxy potato, unpeeled and chopped into 1 cm cubes
4. Get 1 1/2 cups sweet corn kernels
5. Get 2 cups vegetable stock
6. Take 2 sprigs fresh tarragon, plus 1 tbsp minced tarragon for garnish
7. Get 2-400 ml cans premium coconut milk

Serve with lime wedges alongside. corn coconut soup. Not in the mood for a heavy full meal? Serve this corn soup chilled, with your your favorite toppings, for a creamy and comforting meal on a warm summer day. The addition of fresh ginger, lime juice.

Instructions to make Chilled coconut and corn soup:

1. Add a splash of coconut oil to a medium pot on medium heat. Add the shallot and garlic and fry gently for 1 minute. Don't let the garlic brown.
2. Stir the potatoes and 1/2 cup corn into the pot. Add a pinch of salt and a few grinds of black pepper, and fry for 2 or 3 minutes before adding the stock and tarragon sprigs. Bring to a simmer. Let cook for about 15 minutes, or until the potatoes are fork-tender and the liquid has reduced slightly. Take the pot off the heat to cool.
3. Once cooled, remove the tarragon sprigs. Use either a stand or immersion blender to blitz the soup base until no large pieces remain. Strain through a fine mesh strainer back into the pot (use a chinois if you have one). Really press down on the strainer to make sure you get all the delicious liquid out. Put the pot back on the heat, set to medium.
4. Add the coconut milk to the pot and whisk until smooth. Check the seasoning, and add more salt and pepper as needed. Because every brand of coconut milk is different, add a pinch of sugar to boost the sweetness if you have to. Bring the pot just to a simmer, then take it off the heat again. When cooled to room temperature, transfer the soup into a lidded container and put it in the fridge for at least 1 hour.
5. Serve the soup as cold as possible. To do so, put a few tbsp sweet corn in a bowl, then ladle the soup over it. Finish with a light pinch of the minced fresh tarragon.

Serve this corn soup chilled, with your your favorite toppings, for a creamy and comforting meal on a warm summer day. The addition of fresh ginger, lime juice. This chilled soup captures the essence of sweet summer corn in the most magnificent way - it's as pure as can be, and all about the corn. And the coconut milk, which is the base for the soup, accentuates the sweetness of the corn even more and makes the soup smooth and velvety. A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive.

So that’s going to wrap this up for this exceptional food chilled coconut and corn soup recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!